Hassan, Hayat A. “Rheological Properties of Wheat Flour (Triticum Aestivum L.) Doughs As Affected by Inclusion of Decorticated Pigeon Pea (Cajanus Cajan L.) Flour and Protein Isolate”. IJRDO-Journal of Agriculture and Research (ISSN: 2455-7668) 3, no. 9 (September 30, 2017): 01-24. Accessed December 22, 2024. http://webdisk.ijrdo.org/index.php/ar/article/view/239.